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Ohh nice I hadn't will check them out!

I live in Bristol, been to many pubs recently and It's becoming a struggle to find good cask bitter, there's normally about 5 IPA's to choose from and a couple of stouts but not one amber ale/bitter... Think that's the general trend some places are moving towards especially if it means they can...

Good to hear! I felt the same upon opening the kit (coming from all grain brewing to giving cider a go the kit did give me "chemistry set" vibes) I was also debating not adding the sweetener/apple flavour, having followed the kit through to the end do you stand by your decision of omitting...

Cool, thanks 🙂 any confirmation of this would be appreciated

I'm planning some small 4.5L brews fermented in demijohns and I'm intending on using just spray malt as the basis for my wort. Just trying to plan recipes and was looking for a reference point of what Original Gravity 500g of light spray malt would give when dissolved in 4.5 Litres of water...

Success! Best beer I have brewed to date. As Foxy suggested I think the off flavour i was detecting in previous brews was more from diacetyl than oxidisation, so the steady ferment temp and longer 14 day ferment definitely seemed to help with that. The measures to reduce oxidation can only have...

I racked a couple of days ago and I used the technique of sterilising Pressure Barrel, then filling with water, then displacing water with CO2 using S30 canister. I was surprised how well it worked! I have been using that Hamilton Bard 225g canister for a while, and had a 425g Soda stream with...

Thanks, I will give this a go. Going to drill a hole in one of my cork bungs big enough to fit my siphon tube into.

Also, If I was to sanitise my PB, then fill with CO2 from the ferment, then seal it, it would be sat there for a few days, hopefully there wouldn't be infection if it was sealed? Gives me the eeby jeebiez leaving it a few days between sanitising and racking though 😆 The alternative would be to...

yes definitely going to look into pumping CO2 from an active ferment into PB through the tap. The bottled beer was an IPA with a significant amount of dry hopping, and the hop flavour went very flat leaving only really bitterness, along with that sort of caramel flavour.. I was thinking perhaps...

Thanks for the suggestion, and I started with kits and get where you're coming from. but I am doing all grain brewing. I'll do everything I can do to eliminate oxygen in this current brew and report back 🍻

Ohh yes nice suggestions, just need to figure an airtight seal to get siphon into the bung on my fermentor and pump the CO2 into the PB, nice.. Haha the candle Idea is genius as well! Would love to know how effective this is. May just do a rest run and see if/ how long it takes for the flame to...

Hi guys, I have had trouble with my brews tasting great and crisp and the end of fermentation, then after racking into a pressure barrel (PB) for conditioning, the flavour is lost to a duller, slightly caramel flavour (still very drinkable! but not ideal..). I highly suspect this is due to...